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Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture 5th edn
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Rosentrater, Kurt A and A D Evers
xxiii+900,.fig,.tbls,.indx,.25cm
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Weight :  0 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Bio-Green Elsevier (Exc)
Year :  2019
 

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ISBN: 9789351073697
Status: LATEST(In Stock) 
Price: Rs 8995.00  

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology.

This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies.

The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses.

1. Cereal Crops
2. Botanical Aspects
3. Chemical Components
4. Cereals of the World
5. Storage and Pre-Processing
6. Dry Milling
7. Flour Quality
8. Bread Baking
9. Malting, Brewing, Distilling
10. Pasta and Whole Grain Foods
11. Breakfast Cereals
12. Wet Milling
13. Domestic and Small Scale Products
14. Nutrition
15. Feed and Industrial
16. Conclusions

   

  Agriculture
Food Science
Text Book
 
   

   
   

  A D Evers
Kurt A, Rosentrater
 
   

   
   
 
 
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Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture 5th edn

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